Pâte Sablée
This is the backbone of the French pastry case. Unlike puff pastry or standard pie crust, this dough relies on a high fat-to-flour ratio to achieve a melt-in-the-mouth consistency that holds its shape under delicate fillings.
Control the temperature above all else.
If your kitchen is warm, chill your bowl and work quickly. The goal is to keep the butter from melting into the flour until it hits the oven heat.
- stand mixer with paddle attachment or pastry blender
- fine mesh sieve
- plastic wrap
- rolling pin
- 9-inch tart ring
What goes in.
- 250gall-purpose flour, sifted
- 150gunsalted butter, chilled and cubed
- 100gpowdered sugar, sifted
- 30galmond flour
- 1 largeegg, room temperature
- 1 pinchsea salt
Sabler the butter
You must rub the cold butter into the flour until the mixture resembles fine, dry sand. This coats the flour proteins in fat, ensuring the final crust is crumbly rather than elastic.
The method.
Mix the dry ingredients
Combine the sifted all-purpose flour, almond flour, powdered sugar, and salt in a bowl.
Incorporate the butter
Add the cold, cubed butter. Work it into the flour using your fingers or a paddle attachment until the texture is uniformly sandy. Do not let the butter warm up or turn into a paste.
Bind the dough
Add the egg and mix just until the dough comes together into a cohesive mass. Stop immediately once it gathers.
Chill
Flatten the dough into a disc, wrap it tightly in plastic, and refrigerate for at least one hour. This relaxes the gluten.
Roll and blind bake
Roll the dough between two sheets of parchment paper to 3mm thickness. Press into your tart ring, trim the edges, and bake at 350°F (175°C) until the pastry is pale gold.
Other turns to take.
Pâte Sablée au Chocolat
Replace 30g of the all-purpose flour with high-quality unsweetened cocoa powder.
Citrus Zest
Rub the zest of one lemon or orange into the powdered sugar before mixing to infuse the oils throughout the crust.
When it doesn't go to plan.
Always sift your powdered sugar to remove lumps, which can cause dark spots on the crust.
If the dough becomes too sticky to handle while rolling, put it back in the fridge for ten minutes.
Use a metal tart ring rather than a thick ceramic dish for better heat conduction and a crisper edge.
The ones that keep coming up.
Why is my crust shrinking in the oven?
The dough was likely overworked or not rested long enough in the refrigerator. Resting is non-negotiable for keeping the shape.
Can I use a food processor?
Yes, but use the pulse button only. It is very easy to overwork the dough in a processor, which will lead to a tough crust.
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